这是蔬菜派是插播，找遍整个家，找不到一只Bunny，只是找到Bear，就要了熊妈妈来助阵一下。
祝大家复活节快了！
Easter
Vegetable Pie
Ingredients:
3 sheets frozen shortcrust pastry, thawed
150ml thickend cream
1 garlic cloves, finely chopped
½ con cob
1 bunch Dutch carrots, trimmed (I chopped 3
and reserve 8 for topping)
300g potatoes, peeled, chopped,
4 Brussels sprouts, roughly chopped
¼ cup frozen peas
1 cup grated cheddar ( I used Gruyere
cheese)
1 egg, lightly beaten
Method:
1. Preheat oven to 180C
2. Cut 8 x 12cm rounds from 2 pastry
sheets. Use to line 8 muffin pan. Prick with a fork, then chill for 10mins.
2. Cover each pie base with baking paper
and fill with pastry weights and bake for 10minutes. Remove the paper and
weights and bake for further 8 mins or until golden. Allow to cool slightly.
3. Meanwhile, place cream and garlic in a
small saucepan, bring to just below boiling point and set aside.
4. Place potato in a pan and cover with
cold, salted water. Bring to a simmer over medium high heat and cook for
further 5 minutes. Add Brussels sprouts and chopped carrot and simmer for 3
minutes, then peas and corn kernels and cook for a further 2 minutes until all
the vegetables are tender.
5. Drain, then return vegetables to the
saucepan over low heat. Pour in the cream mixture, then mash until the potato
are smooth and the other vegetables are roughly mashed. Stir in the cheese,
then season with salt and pepper.
6. Cool slightly and divide the vegetable
mixture among the pastry cases.
7. Cut out 8 x 7cm rounds from the pastry,
cut a 2 cm rounds in the middle. Brush edges with egg and top each pie with a pastry
lid. Press edges firm to seal.
8. Brush pie with egg, then bake for 15-20
mins until pastry is golden.
9. Meanwhile, blanch whole carrots in
salted boiling water for 3-4 mins until just tender, drain and refresh.
10.
Push a whole carrot into the top of each pie and serve warm.
Recipe adapted from： Delicious Magazine
Easter Greeting Card : Janet.K
